In this tart, I’ve added coconut and rum to give a sense of the exotic. Simply serve with a scoop of good quality vanilla icecream or with whipped cream.

Coconut cream whips up nicely and provides ... What’s the best way to slice the tart? Use a sharp knife to make clean slices, wiping the blade between each cut. If the tart is very firm, let ...

Fold in the coconut and vanilla. Spread the rhubarb over the pastry base and then spread or pipe the meringue on top. Place in 180oc oven for about 15 minutes or until golden and set.